Place all the ingredients aside from the olive oil in a food processor. Pulse until finely chopped. Slowly drizzle in olive oil while blending, until

smooth. Set aside.

Preheat oven to broil. Place the corn directly onto a baking sheet and broil on high for 10–12 minutes, turning every few minutes, until lightly charred on all sides. Alternatively, roast at 450 degrees Fahrenheit (220 degrees Celsius) for 20 minutes. Let cool slightly, then stand each cob upright and

carefully slice off the kernels.

Bring a large pot of heavily salted water to a boil. Cook pasta until al

dente. Reserve 1/2 cup pasta water before draining.

Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds, just until fragrant.

Add broiled corn kernels and cook another two minutes.

Add drained pasta, pesto, lemon juice, reserved pasta water, salt, black pepper, and red pepper flakes, if using. Toss until glossy and evenly coated. Mix in Parmesan cheese and adjust seasoning to taste.

Transfer to a serving platter and top with fresh basil and extra Parmesan, if desired.

Preheat oven to broil and place salmon on a parchment-lined baking sheet.

Drizzle with olive oil and season with salt, pepper, garlic powder, and lemon juice.

Broil on high for eight to 10 minutes, depending on thickness, until flaky and lightly golden on top.

Serve over the pasta.